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Updated: Jun 11, 2025

Simultaneous Detection of c-Fos Activation from Mesolimbic and Mesocortical Dopamine Reward Sites Following Naive Sugar and Fat Ingestion in Rats
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Simultaneous Detection of c-Fos Activation from Mesolimbic and Mesocortical Dopamine Reward Sites Following Naive Sugar and Fat Ingestion in Rats

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加斯特罗丁通过抑制海马神经干细胞ferroptosis减弱高果糖诱导的甜味偏好下降

Chuan-Feng Tang1, Hong Ding1, Ya-Qian Wu1

  • 1State Key Laboratory of Pharmaceutical Biotechnology, Institute of Chinese Medicine, Nanjing Drum Tower Hospital, School of Life Sciences, Nanjing University, Nanjing, PR China.

Journal of advanced research
|October 1, 2024
PubMed
概括

高果糖摄入导致神经干细胞铁亡,导致行为变化. 加斯特罗丁通过降低ZIC2和CISD1的调节来防止这种情况,从而改善甜味偏好.

关键词:
在CISD1的基础上,CISD1铁化是铁化的一种.胃中毒是什么? 胃中毒是什么高果糖的高果糖含量是什么国家安全委员会 (NSC) 是国家安全委员会.喜欢甜的味道 喜欢甜的味道

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The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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